Mix ingredients and liberally coat salmon on both sides. Rub in slightly and place in a plastic food bag, or wrap tightly in clingfilm.
Place salmon on a flat surface in your refrigerator and weight with whatever’s heavy in your fridge – full bottles of juice, gallons of milk, etc.
Leave in the fridge for 24-48 hours, flipping it over every 12 hours to even the curing process. When ready to eat, remove from plastic wrap, scrape the ingredients off the surface of the salmon, slice thinly, and serve.
I like a mix of crisp salad leaves with pomegranate beads, and a dressing of 1 teaspoon Dijon mustard, 1 tablespoon gin, 1 teaspoon maple syrup, 4 tablespoons lemon juice and 6 tablespoons olive oil.
